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A rainbow collard green wrap on a white plate

Rainbow Collard Wraps

  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2 wraps 1x
  • Category: Lunch
  • Method: Wrap
  • Cuisine: American
  • Diet: Vegan


These Rainbow Collard Wraps are easy to make and are perfect for a healthy grain-free light lunch! Mix up your regular salads and enjoy one of these wraps instead!


  • 2 large collard leaves
  • 4 tbsp beet hummus 
  • 1/2 cup sliced carrots
  • 1/2 cup sliced cucumber 
  • 1/2 cup sliced red or yellow pepper 
  • 1/2 an avocado, sliced 
  • 1/2 cup sprouts 
  • (optional) green goddess dressing to dip


  1. Prepare the leaves: Place the leaves with the veins facing up, then use a knife to shave off the thick stemy part of the leaf as much as possible. 
  2. Blanche the leaves (optional): You can use the leaves raw, or slightly cook them. If cooking them, fill a large skillet with water and bring to a boil. Place the leaves in the water and cook for 20-30 seconds. Then immediately transfer the leaves to a bowl of water with ice to stop the cooking. 
  3. Assemble the wraps: Layer all the ingredients in the center of the wrap. Tuck in the sides then rolls it up like a burrito. Cut in half. You can use a toothpick to secure the wraps. 
  4. Serve on their own or with your favourite dipping sauce. I like to serve these with Green Goddess Dressing. 


Choose collard leaves that are big, and don’t have any large holes or damage to them.

Don’t forget to slice off the stem of the collard green. This part is tough and will make the wrap harder to roll.

Depending on the size of your leaf, you may be able to add more or less filling to the wrap. If your leaf is very large, you can add quite a bit.


  • Serving Size: 1 wrap
  • Calories: 220
  • Sugar: 3g
  • Fat: 12g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 5g

Keywords: raw wraps, vegan wraps, collard wraps, keto wraps